National Public Health Week: Eat Well
April 10, 2014 College News - The Mission of the Medical College of Wisconsin’s Wellness at Work Program is to create and maintain a workplace environment that encourages a healthy lifestyle and individual wellness of all employees. This is accomplished through an ongoing program involving health and fitness assessments, employee needs surveys, and customized educational programs and activities.
The healthy workplace culture that is created through the efforts of the Wellness at Work program contributes to the Mission of the College through the common thread of individual excellence and education to foster a healthier community.
Did you know?
The Affordable Care Act extends to food safety and information with new requirements for food labeling. Under the new law, restaurants are required to list the number of calories in each standard menu item, must put the caloric content in context, additional nutritional information must be made available to consumers and the number of calories per serving must be visible on self-service foods.
The Dietary Guidelines for Americans, 2010, released on Jan. 31, 2011, emphasizes three major goals for Americans: balance calories with physical activity to manage weight, consume more of certain foods and nutrients such as fruits, vegetables, whole grains, fat-free and low-fat dairy products, and seafood, and consume fewer foods with sodium, saturated fats, trans fats, cholesterol, added sugars and refined grains.
The Department of Health and Human Services’ Office of Disease Prevention and Health Promotion is working with the U.S. Department of Agriculture and other government agencies to revise the dietary guidelines for release in 2015.
In total, we are now eating 31 percent more calories than we were 40 years ago — including 56 percent more fats and oils and 14 percent more sugars and sweeteners. The average American now eats 15 more pounds of sugar a year than in 1970.
USDA led efforts to pass the Healthy, Hunger-Free Kids Act, legislation that paves the way to make real reforms to the school lunch and breakfast programs by improving the critical nutrition and hunger safety net for nearly 32 million children who eat school lunch each day and the 12 million who eat breakfast at school.
Food borne contaminants cause an average of 5,000 deaths, 325,000 hospitalizations and 76 million illnesses and cost billions of dollars annually. The five most common food borne pathogens cost the U.S. economy more than $44 billion each year in medical costs and lost productivity.
For more information, please visit the Wellness at Work Infoscope webpage.
Don't forget to attend the 1st annual Public Health Fair on Thursday, April 10, from 11:30 a.m. - 1:30pm in the MCW Cafeteria Lobby! More information is available on the Public Health Fair flyer (PDF).